Course Description
HOT 131(3-0-3)
Math for Food Service Records
This course emphasizes the importance of math
principles used in the food service industry. It also
serves as a refresher course for students who have been
away from math for several years. Topics covered are weights
and measures, recipe conversions, menu costing, and
the relationship between food cost and profit. It is the
basis for understanding the math principles used in
advanced food and management courses.
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